Bouillabaisse, by the rules
A fishermen's soup that became a monument of Marseille cooking. Here is what makes a true bouillabaisse.
The Bouillabaisse Charter
In 1980, a dozen Marseille restaurant owners wrote the Bouillabaisse Charter to tell the real dish apart from ordinary fish soups sold under its name. The French Championship is judged according to this charter.
A rockfish soup
Small rockfish are browned in olive oil, then covered with water. The broth is flavoured with saffron, fennel, garlic and a strip of orange zest.
It is strained into a rich, fragrant soup, used to cook the larger fish and served first.
Garlic, saffron, chilli
Rouille is a sauce of garlic, saffron and chilli. It is spread on garlic-rubbed croutons, and the hot broth is poured over them.
Always in two courses
The broth
Served first, poured over the rouille croutons.
The fish
Shown whole to the guests on a separate platter.
The carving
The waiter fillets the fish at the table.
The Association is drafting its own charter: the exact list of permitted fish, accepted variations (potatoes, tomato), quantities and the judging criteria for the championships. This page will be updated soon.